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Ingredients

• 1 cup milk

• 1/4 cup water

• 1/4 cup butter

• 4-4 1/2 cups flour

• 1/4 cup packed brown sugar

• 1 tablespoon cinnamon

• 1 teaspoon salt

• 1 package dry yeast

• 2 eggs

• 1 cup raisins

• 1/4 cup cornmeal

Method

In a small saucepan, heat milk, water, and butter until warmed (120 to 130 degrees). Lightly spoon flour into cup. Level off. In large bowl, combine warm liquid, two cups flour, brown sugar, cinnamon, yeast, salt, and eggs. Beat two minutes at medium speed. By hand, stir in remaining flour and raisins. Cover and let rise in warm place until doubled in size -about 30 to 45 minutes. On floured surface, knead until smooth and elastic -about 2 minutes, and let rest for 10 minutes. Roll out dough to 3/8-inch thickness. Cut into 3-inch rounds. Lightly press each side in cornmeal. Place on ungreased cookie sheets. Cover, and let rise until double in size -about 30 to 45 minutes. Bake at 375 degrees for 7- 8 minutes; Turn with spatula and bake 7 to 8 minutes more. To serve, split and toast. Butter and spread with cream cheese or Jelly if desired.

Recipe by Ruth A. Frazee, GFWC -Junior Archivers, Appleton city, MO
Taken from the General Federation of Women's Clubs' Centennial Cookbook